HAM & MUSHROOM BREAKFAST CASSEROLE
Author: Rachel Schultz
Serves: 5-6
- 2 tablespoons butter
- 1 onion, diced
- 4 mushrooms, sliced
- 1 pound hash browns, frozen
- 6 eggs
- ¼ cup sour cream
- 2 ham steaks, diced
- 1 cup mexican cheese, shredded
- ½ cup cherry tomatoes, halved
- Basil
- Salt & pepper
- Preheat oven to 350 degrees.
- Saute onion with butter for 3-4 minutes in a skillet over medium heat. Add mushrooms and cook for 2 more minutes. Set aside.
- Cook hash browns in skillet over medium heat until browned, adding more butter if needed. Whisk together eggs and sour cream. Stir into hash browns.
- Remove from heat and combine hash brown mixture with onions, mushrooms, ham, and ½ cup cheese.
- Transfer to a 9x13 greased baking dish. Top with remaining cheese.
- Cover with aluminum foil and bake for 25 minutes. Remove foil and bake for a final 5 minutes.
- Top with tomatoes and basil. Season with salt & pepper.
Recipe by Rachel Schultz at https://rachelschultz.com/2014/10/27/ham-mushroom-breakfast-casserole/
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